Fig and Macadamia Biscotti

Fig and Macadamia Biscotti

3 reviews, 4 star(s). 100% would make again

Ready in 2 hours 30 minutes

A twice baked Italian cookie.


1 small naval orange
3 large Eggs
1 cup granulated sugar
1 teaspoon vanilla
3 tablespoons Butter; melted
3 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder; (check date for expiration)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups dried figs; whole and cut into quarters
1 1/4 cups macadamia nuts; coarsely chopped

Original recipe makes 24



Preheat oven to 350 degrees and butter a large cookie sheet. Cut the orange into half and each half into quarters (including the rind.) Process the orange chunks in a food processor until it breaks down (the rind will be in larger pieces than the pulp.) You will have about 3/4 cup of processed orange. Set aside.

In a large bowl with an electric mixer beat eggs and sugar until light and creamy. Add the processed orange and vanilla and beat until fluffy, about 5 minutes. Add melted butter and stir.

In a smaller bowl sift together the flour, baking powder, baking soda, and salt. With a wooden spoon add and stir the dry ingredients into the egg mixture (the dough will be stiff.) Stir in the figs and nuts until well combined.

On the buttered cookie sheet, place 3 evenly sized long mounds of dough. With wet hands (to prevent sticking) shape and form the dough into 3 slightly flattened logs about 12 inches in length and 3 to 4 inches wide.

Bake the logs in the middle of the oven until golden, about 30-35 minutes (depending on your oven.) Place the cookie sheet on a rack and allow to cool for 10 minutes.

Transfer the logs to a cutting board and with a serrated knife cut each log at an angle crosswise into 14 to 16 slices.

Arrange slices (laying down) on the cookie sheet (you will not have room for all the sliced logs at one time.) Bake for 7-8 minutes, turn the slices over and bake another 5-6 minutes. Transfer the biscotti to a rack and cool. Repeat until all sliced biscotti have been baked again.

Store in an airtight container at room temperature for 10 days or place cooled biscotti in freezer bags and freeze for 3 months. Biscotti do not require thawing before eating.

Verified by stevemur
Alert editor   

Fig and Macadamia Nut Biscotti

Calories Per Serving: 283 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Fig and Macadamia Biscotti

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Sub the figs with white chocolate for a more classic twist. Then possibly use a fig glacé!
Jlcorcom 6y ago

While fig is not my favorite, there cookies are the best. Not too crunchy, just enough to qualify as biscotti - the perfect texture!
rp48 6y ago

I have used this same recipe and just changed the dried fruit and nut mixture with excellent results. [I posted this recipe.]
weckle 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free